Palmetto Creek Farms
Avon Park, Florida
Jim Wood raises whole, free range and natural Hereford pigs, with the rare permit to slaughter on-premise, reducing the stress of the experience on the animal.
Old Brown Ranch
Bodden Town, Grand Cayman
Paul Bodden, a fourth generation Caymanian rancher runs the family business now, raising and breeding cattle and pigs. We met him through our Farm to Table series with Slow Food Grand Cayman, and are excited to be the first restaurant to carry his meats.
White Oak Pastures
Bluffton, GA
No green washing here! After testing out their ribeye at the Cayman Cookout on recommendation of Michel Nischan, we were so impressed by the product (processed on-premise in a facility designed by Temple Grandin) we are taking it onto the menu.
Joyce Foods
Winston-Salem, North Carolina
Poulet Rouge Fermiere is the pride and joy of Joyce Foods, a speciality producer of all-natural poultry and game products with a farming operations in the Piedmont region.
